Fast-casual revolution, focus on vegetables and global-inspired mash-ups lead upcoming trends
November 19, 2015
After identifying the top emerging trends in the U.S. and Canada, leading food research and consulting firm Technomic zeroed in on the U.K. market and sees these five trends impacting restaurants in the coming year.
At both limited- and full-service restaurants, sides often come with an entrée or in a combo meal and can be more of an afterthought in the minds of foodservice providers and consumers.
Technomic Inc. study reveals that consumer desire for feel-good dining experiences is a key element to foodservice value
November 18, 2015
While price will always play a major role in the value proposition, Canadian consumers' definition of foodservice "value" is comprised of many factors, including service, ambiance and, most importantly, the quality of menu offerings.
Restaurants can seize opportunity to indulge diners' appetites for new flavors at meal's end
November 13, 2015
The study encourages foodservice brands to strike a balance between traditional and more innovative offerings, such as miniature desserts that appeal to younger consumers ordering them as snacks, meal replacements or a lower-calorie treat.
Evolving foodservice usage and behavior drives left side of menu opportunities, while replacing meal-parts
October 13, 2015
According to Technomic's Starters, Small Plates & Sides Consumer Trend Report, the LSM offers incomparable opportunities for personalization, socialization and flavor experimentation, providing fun, unique and memorable experiences both during and between traditional mealtimes.